Aegis Foods

Aegis Foods invented, commercialized and patented a first of its kind innovation that allows us to change the characteristics of eggs in the shell. The AegisInundation Method continuously bathes Grade A eggs for almost an hour with warm water. Only water. The time and temperature of this process not only pasteurizes the egg, it also, by varying temperatures during the process, heats the white and yolk at different rates. Our in-shell poached has a pocket of egg white surrounding a soft, fluid yolk, just like an egg poached by an experienced chef. 3 – 4 minutes in warm water and it is ready to plate. Restaurants and hotels are choosing Aegis poached eggs to eliminate eggs breaking in water, reduce prep time and training, and to get more consistent results, all of which makes them more efficient and saves money.